Miso-Glazed Tomatoes With Corn and Scallion Salad 4.000

James M. Thresher for The Washington Post

2008 Top Tomato Chef Recipe Aug 13, 2008

The miso glaze is a great complement to the sweetness of a ripe summer tomato. One tomato half with corn-scallion salad makes a side dish; two halves make a light meal.

There will be vinaigrette left over; it can be covered and refrigerated for 3 days.

Because this is a recipe from chef Nora Pouillon of Restaurant Nora, the ingredients should be organic and/or locally produced.

Servings: 4 - 8
  • For the tomatoes
  • 4 medium tomatoes, cut in half horizontally, bottoms trimmed so the tomato halves sit evenly
  • 2 tablespoons white miso
  • 2 tablespoons sake or dry vermouth
  • 2 tablespoons mirin or sweet sherry
  • For the vinaigrette
  • 1 bunch cilantro, stems and roots included, washed and dried, then coarsely chopped
  • 1 1/2-inch piece ginger root, peeled and cut crosswise into thin slices
  • 1/4 cup water
  • 1 tablespoon unseasoned rice wine vinegar
  • 1/2 teaspoon sea salt
  • 1/2 cup sunflower or vegetable oil
  • For the salad
  • Kernels from 2 ears of cooked, steamed or grilled corn
  • 4 scallions, white and light-green parts, cut crosswise into thin slices


For the tomatoes: Position the top oven rack 4 to 5 inches from the broiler element; preheat the broiler. Place the tomatoes, cut side up, in a large, shallow roasting pan or on a rimmed baking sheet lined with aluminum foil.

Combine the miso, sake or vermouth and the mirin or sweet sherry in a liquid measuring cup to form the glaze. Pour over the tomatoes, spreading equal amounts of the glaze on each one. Broil for 2 to 3 minutes, or until bubbling and caramelized (with a few dark spots).

While the tomatoes are in the oven, make the vinaigrette: Combine the cilantro, ginger, water, rice wine vinegar, salt and oil in a blender; puree to form a smooth, bright-green vinaigrette. Taste and adjust seasoning as needed; transfer to a squeeze bottle or a cup with a pour spout.

For the salad: Combine the corn and scallions in a bowl; add a tablespoon or two of the vinaigrette and mix well.

To assemble: Arrange the miso-glazed tomato halves on a platter with the corn salad in the middle or alongside; drizzle the vinaigrette on the platter or on the tomatoes. Serve immediately.

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Recipe Source

From chef Nora Pouillon of Restaurant Nora.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.